Comments on: Quinoa Salad Stuffed Acorn Squash

By: CMarie

CMarie — Fri, 01 Dec 2023 21:53:42 +0000

In reply to Jan G.. Hi, my mom used to make a ring/donut out of foil to balance the acorn squash. Once it's cooked it stays balanced as the flesh and skin soften. Hope that helps for cutting lengthwise.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Thu, 26 Jan 2023 22:55:33 +0000

In reply to Janice. If you prefer a stronger flavor, feel free to add another garlic clove and/or more shallot. Cooking them would soften their bite. So glad you love the recipe!

By: Janice

Janice — Mon, 23 Jan 2023 02:37:52 +0000

Hi. I love this recipe and have a question. It is more difficult for me to digest uncooked shallots and garlic. For this recipe, I cooked these together with the spinach. It came tasting well and it seemed that it needed a bit more flavor. I wonder if should add more garlic and shallots if cooking it. Any advise?

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 07 Dec 2022 20:07:47 +0000

In reply to Jan G.. I'm so glad you loved it!

By: Jan G.

Jan G. — Tue, 06 Dec 2022 20:29:48 +0000

Although my cut acorn squash didn’t look as nicely shaped as yours (I think next time I need to cut them crosswise instead of lengthwise), they came out delicious! I loved the maple tahini sauce drizzled on top, too! My husband gave them an emphatic 5 stars, and I’d have to agree! Thank you, Jeanine!

By: Elisa

Elisa — Sat, 28 Nov 2020 16:59:01 +0000

In reply to Jeanine Donofrio. Jeanine, it has already been declared a must-have for regular meals in my household! My sister can't believe how easy it is to make :) Thank you so very much for your very clever and tasty recipes that have helped my family and I go Whole Food Plant Based!

By: Jeanine Donofrio

Jeanine Donofrio — Sat, 28 Nov 2020 16:43:18 +0000

In reply to Elisa. Hi Elisa, ha, I'm so glad you enjoyed the recipe enough to make it twice :)

By: Elisa

Elisa — Sat, 28 Nov 2020 15:29:38 +0000

I made this for Thanksgiving 2 days ago and I am sharing my experience to prevent anyone else making my mistake…
I taste tested the filling once it was all put together and thought, hhmmm, it still needs a little something. My mom recommended more onion and garlic. More onion and garlic was added. Perfect! Until 4 hours later when we all sat to table to eat dinner. Over time, the shallot had quintupled in its presence! So beware! Do NOT go by how it tastes directly after putting it all together. The flavor of this improves and increases greatly with each passing hour. Taste test right before serving or taste test just for acceptable salt levels. I ended up being able to save this wonderful dish by adding more quinoa, spinach, apple and even tossed in another 1/4C pomegranate seeds and a bit of my lemon infused garlic oil (so very glad I always make extra quinoa to toss in the fridge for later meals!). Hope this helps someone else out there!
Meanwhile, I’ve already made this for our second Thanksgiving we are having today… EXACTLY as it is written 😉

By: Christine

Christine — Wed, 11 Nov 2020 03:06:21 +0000

I loved this dish- made it for dinner tonight (no special occasion) and it was great. I would say that the cooking time (for me) on the acorn squash was more like 60 mins. Thank you! – delish!

By: Suzette

Suzette — Sat, 31 Oct 2020 01:41:54 +0000

I really loved this. I sort of fudged the dressing starting with juice of one lemon, and I lightly sauteed the garlic in a spritz of olive oil first so that it wouldn’t be raw. I wanted to keep eating!